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Recipe type: Main Meals
Ingredients
  • 1 tsp ghee
  • 1 potato, sliced in rounds
  • 1 small parsnip, swede, or turnip, sliced in angled rounds
  • 1 carrot, sliced in angled rounds
  • 1 small wedge of pumpkin, sliced in 4-5 cm lengths
  • ¼ of a red onion, sliced
  • ½ dozen fresh beans, sliced in 3-4cm lengths
  • ¾ cup shredded cabbage, spinach or kale
  • 2 broccoli and or cauliflower florets, cut so small sizes
  • 1 cm piece of ginger, finely grated
  • 1 cm piece of fresh turmeric, finely grated (see note)
  • 1 tsp high quality salt, unrefined & pepper to taste water to cover root vegetables
  • Optional to serve:
  • 1 tbs coriander, parsley, dandelion greens, rocket, baby spinach, or a combination,
  • torn
  • 1 tbs dry roasted pumpkin and or sunflower seeds
Instructions
  1. Smear the base of a small saucepan with ½ tsp of the ghee. Layer the vegetables one type at a time from longest cooking e.g. root vegetables to shortest, e.g. shredded greens or broccoli.
  2. Finely grate the ginger & turmeric over the vegetables.
  3. Dab the remaining ghee over the top veggies and sprinkle with the pepper and salt.
  4. Pour over enough water to barely cover the root vegetables.
  5. Place a lid on the pan and cook until the potato is soft, approximately 8 minutes.
  6. Spoon a portion from the pot scooping right to the bottom of the pan to get a variety of the vegetables in your bowl. Ladle some of the lovely salty, spiced broth over the veggies, top with a sprinkling of fresh torn greens and if desired some hot, dry roasted pumpkin and sunflower seeds.
  7. Take a moment to give thanks for the simplicity and tastiness of this dish in our complex and busy lives.
  8. Note: If using turmeric powder, you add a ¼ tsp to the broth with step 2!